Comparison of anthocyanin profiles in salgams (shalgams) produced with different production procedures

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dc.authoridErten, Huseyin/0000-0003-1537-2416
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridTanguler, Hasan/0000-0001-6425-9896
dc.authoridBozdogan, Adnan/0000-0002-3612-5898
dc.authoridAksay, Salih/0000-0002-6068-6628
dc.contributor.authorTanguler, Hasan
dc.contributor.authorBozdogan, Adnan
dc.contributor.authorAksay, Salih
dc.contributor.authorKelebek, Hasim
dc.contributor.authorErten, Huseyin
dc.date.accessioned2024-11-07T13:34:51Z
dc.date.available2024-11-07T13:34:51Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractRecently, studies on the research of traditional fermented foods and beverages with positive health effects have emerged. Not only the production and consumption of salgam, but also the number of research on salgam is increasing rapidly. There are two principal procedures used by producers for salgam production: (1) the traditional and (2) the direct procedure. In the present study, individual and total anthocyanins in salgams manufactured by traditional procedure, direct procedure, and addition of autochthonous lactic acid bacteria cultures were compared. The lowest total solid, ash, methanol, total phenolic, and color intensity were determined in salgam produced by the direct procedure, while the highest values were determined in salgam produced by the addition ofLactobacillus plantarum. Similarly, the lowest individual and total anthocyanins were determined in salgam produced by the direct procedure. Cyanidin-3, xylosyl-glucosyl-galactoside acylated with ferulic acid was found to be higher than the other individual anthocyanins. The quantities of anthocyanins individually and totally changed significantly for different production procedures. Practical applications Salgam contains high levels of vitamins, minerals, antioxidants, phenolic substances, and anthocyanin. It is a nutritious and healthy drink for people. Consumption of salgam is currently increasing in Turkey and also some European cities. As far as it is known, no previous work deals with the determine and compare the individual and total anthocyanins of salgams produced by using autochthonous LAB starter cultures isolated from various previous salgam fermentations. The aim of this study was to compare not only the salgams produced with the addition of three different autochthonous LAB, but also the individual and total anthocyanins of salgams produced by traditional and direct methods. We found that salgam produced byLb. plantarumrepresented the highest amount of solid matter, ash, and color intensity compared to the other salgams. However, the highest anthocyanin was obtained in salgam produced by the traditional method, and Cy-3, xylglc-gal-acy-fer was found to be higher than the other individual anthocyanins in salgams.
dc.description.sponsorshipTUBITAK (Scientific and Technical Research Council of Turkey) [106O670]
dc.description.sponsorshipThis study is a part of Mr. Tanguler's doctoral dissertation, was funded by TUBITAK (Scientific and Technical Research Council of Turkey, Project no: 106O670). The authors also thank Hacinin Salgami Co. (Adana, Turkey) for raw materials
dc.identifier.doi10.1111/jfpp.14770
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue8
dc.identifier.scopus2-s2.0-85090434062
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.14770
dc.identifier.urihttps://hdl.handle.net/11480/16204
dc.identifier.volume45
dc.identifier.wosWOS:000566841800001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectanthocyanin
dc.subjectcyanidin-3 (Cy-3
dc.subject)
dc.subjectlactic acid bacteria
dc.subjectnaturally fermented beverage
dc.subjectSalgam (Shalgam Salgam)
dc.subjectstarter culture
dc.subjectxylosyl-glucosyl-galactoside acylated with ferulic acid
dc.titleComparison of anthocyanin profiles in salgams (shalgams) produced with different production procedures
dc.typeArticle

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